This cinnamon roll wedding cake is a stunning, tower-style centerpiece made from soft, buttery cinnamon rolls stacked and frosted to look like a traditional tiered cake. It delivers all the cozy, spiced flavor of your favorite breakfast treat in a celebratory form that slices and serves beautifully. Perfect for weddings, anniversaries, or any big occasion, this recipe is designed to be made ahead and assembled with ease, ensuring a memorable and delicious centerpiece.
Ingredients
- For the dough:
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 ¼ teaspoons (7 g) active dry yeast (1 packet)
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (115 g) unsalted butter, melted and cooled
- 1 teaspoon salt
- 5 cups (625 g) all-purpose flour, plus more for dusting
- For the filling:
- 1 cup (220 g) packed brown sugar
- 2 tablespoons ground cinnamon
- ½ cup (115 g) unsalted butter, softened
- For the frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons (30–45 ml) milk, as needed
- For assembly:
- 12–16 oz (340–450 g) cream cheese frosting (from above, or store-bought)
- Fresh flowers or sprinkles for decoration (optional)
Instructions
- Make the dough: In a small bowl, combine warm milk and yeast. Let stand for 5 minutes until frothy. In a large mixing bowl or stand mixer, whisk together sugar, eggs, melted butter, and salt. Add the yeast mixture and stir. Gradually add 4 cups (500 g) of flour, mixing until a soft dough forms. Turn out onto a floured surface and knead, adding remaining flour as needed, until smooth and elastic, about 8–10 minutes. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Prepare the filling: In a small bowl, mix brown sugar and cinnamon. Set aside. Soften butter separately.
- Roll and cut: Punch down the dough. On a floured surface, roll it into a large rectangle, about 24×18 inches (60×45 cm). Spread softened butter evenly over the dough, leaving a 1-inch (2.5 cm) border. Sprinkle the cinnamon-sugar mixture over the butter. Starting from a long edge, roll the dough tightly into a log. Using a sharp knife or dental floss, cut the log into 24 equal slices, about 1 inch (2.5 cm) thick.
- First rise: Arrange the slices on two parchment-lined baking sheets, spacing them about 2 inches (5 cm) apart. Cover loosely with plastic wrap and let rise in a warm place for 30–45 minutes, until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until golden brown and the internal temperature reaches 190°F (88°C) if checked. Allow to cool completely on a wire rack.
- Make the frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Add vanilla and enough milk to reach a spreadable consistency.
- Assemble the cake: Once rolls are completely cool, place one roll in the center of a serving platter. Surround it with 6 rolls, touching, to form a 7-roll base tier. Frost the top and sides of this tier generously. For the second tier, place one roll centered on top of the first tier, then surround with 4 rolls to make a 5-roll tier. Frost this tier as well. For the top tier, place 3 rolls in a small triangle, and frost. Finally, place 2 rolls on top, and frost. Finish with a single roll on the very top. (Alternatively, stack rolls in a pyramid shape, frosting between layers.)
- Decorate: If desired, garnish with fresh flowers (ensure they are food-safe and pesticide-free) or sprinkles. Serve immediately or refrigerate until ready to serve.
Tips
- Make ahead: You can bake the cinnamon rolls up to 2 days in advance. Store them in an airtight container at room temperature, and assemble the cake the day of serving.
- Consistent slices: For even rolls, use unflavored dental floss to cut the dough log. Slide it under the log, cross the ends over the top, and pull to slice cleanly.
- Frosting consistency: If the frosting is too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar. It should be spreadable but not runny.
- Flour adjustment: Humidity affects dough; add flour gradually. The dough should be soft but not sticky. If it’s too sticky, add a little more flour during kneading.
Serving Suggestions
Serve the cinnamon roll wedding cake as a dessert centerpiece. Slice it with a serrated knife, pulling individual rolls apart. It pairs wonderfully with coffee, espresso, or a glass of cold milk. For a brunch wedding, offer it alongside fresh fruit and mimosas. Each serving is a single roll, making it easy for guests to enjoy.
Variations
- Nutty crunch: Add 1 cup (120 g) chopped pecans or walnuts to the filling for extra texture.
- Citrus twist: Add 1 tablespoon orange zest to the dough and 1 teaspoon orange zest to the frosting for a bright flavor.
- Spiced sugar: Replace 1 tablespoon of the cinnamon with ground cardamom or nutmeg for a different spice profile.
- Mini version: Make smaller rolls by cutting the log into 36 slices and baking for 15–18 minutes; adjust assembly accordingly.
Storage and Reheating
Store assembled cake in the refrigerator for up to 3 days, covered loosely with plastic wrap. To reheat individual rolls, microwave for 15–20 seconds or warm in a 300°F (150°C) oven for 5–10 minutes. The frosting will soften and become gooey again. Freeze unfrosted rolls for up to 2 months; thaw overnight in the refrigerator before frosting and serving.
Frequently Asked Questions
Can I use store-bought cinnamon rolls? Yes, you can use refrigerated cinnamon roll dough from the store. Bake according to package directions, then assemble as instructed. The flavor and texture will be slightly different but still delicious.
How far in advance can I assemble the cake? It’s best to assemble the cake no more than 4–6 hours before serving to keep the rolls from drying out. You can bake the rolls and make the frosting up to 2 days ahead, but assemble the day of.
Can I make this gluten-free? Yes, substitute a 1:1 gluten-free all-purpose flour blend. The dough may be stickier, so add extra flour as needed. Bake time may vary slightly; check for doneness with a toothpick.
How many people does this serve? This recipe makes 24 rolls, so it serves about 24 people, assuming one roll per person. For larger crowds, double the recipe and create additional tiers.
Can I use a different frosting? Absolutely. A simple vanilla buttercream or a powdered sugar glaze (2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla) works well. Cream cheese frosting is classic, but feel free to experiment.
Do I need a cake stand? No, but a flat serving platter or cake board is recommended. If you want a tiered look, you can use cardboard cake rounds between tiers for extra stability.
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